Edamame Salad (GF, V)

Edamame Salad (GF, V)

So, I lied. (Unintentionally, of course.) Even though my family is now on the other side of the country, I still have one final “Mom-tastic” recipe for y’all! Edamame Salad (GF, V)

This recipe is inspired by Food Network Magazine! Not only does it meet my celiac needs, but it’s also vegetarian and vegan, if that’s important to you.

It’s quick to make, light, but full of flavor! For me, this is the perfect dish to pack in my lunch, especially with some added grilled chicken. However, it also serves as a refreshing side dish that your whole family will enjoy.

So, without further ado, here’s the recipe!

Edamame Salad

Allergy Warning: Contains Soy. And, be sure to always pick ingredients that meet your dietary needs.


  • 1 ½ cups frozen shelled edamame
  • 1 ½ cups grape tomatoes, halved
  • 1 cup cucumber, chopped
  • 1 jalapeño with seeds removed, minced
  • ¼ cup red onion, diced
  • 1 tbsp. gluten free soy sauce
  • 2 tsp. brown sugar
  • 2 tsp. lemon juice
  • 2 tsp. lime juice
  • 1 tsp. fresh ginger, grated
  • 1 tsp. rice vinegar
  • ½ tsp. sesame oil
  • Salt and pepper to taste


  1. Boil edamame according to package directions. Drain and rinse under cold water.

    Edamame Salad (GF, V)
    I like to eat, eat, eat lots of edamame.
  2. Place in a large bowl. Add the tomatoes, cucumber, jalapeño, and red onion. Toss.

    Edamame Salad (GF, V)
    Colorful Ingredients! They Remind me of Christmas too. 🙂
  3. Add the remaining ingredients.
  4. Cover and chill at least 30 minutes to allow the flavors to develop.
  5. Serve family style, and enjoy!

    Edamame Salad (GF, V)
    Edamame Salad (GF, V)

Tips & Tricks

  • Add grilled chicken to this dish to make a complete meal, instead of a side dish. 🙂

Inspired by Food Network Magazine, March 2015

Now, I am of course bringing this dish to my favorite party on the blogosphere… Fiesta Friday!

And, this weekend, I will be working. (I work most weekends in March.) But, I love my job, so it’s all good! Plus, ski season is about ready to draw to a close, which means I’ll be embarking on a new chapter of my life soon enough.

Happy Cooking, y’all!

17 thoughts on “Edamame Salad (GF, V)

  1. Nice recipe! I have just been travelling in Australia and had a lot of Japanese food. Edamame was certainly one of my favourite choices. I will definitely try the vegan option 😉

    1. Thanks! Let me know if you try it out and any modifications you may make. I hope you had fun traveling in Australia; it sounds like an amazing experience! Have a fantastic weekend! 😀

    1. Thanks! Let me know if you try it out! I’d love to hear what you think, and/or any modifications you may make. I’m a big fan of easy lunches. Hope you have a wonderful weekend! 😀

  2. I love the ingredients you used in this, so fresh and light! I’ll be making this very soon. Thanks for sharing, happy FF! 😉

  3. Ooh, I do love edamame – usually have this as a starter at Japanese restaurants but I love the idea of it in a salad like this. Thanks so much for bringing this to the party – Happy Fiesta Friday!

    1. Thanks, Selma! That’s how I usually have edamame too, but I love mixing it up with this salad. I get edamame as an appetizer quite frequently because it’s something easy for restaurants can prepare separately for me fairly easily. Happy FF, and I hope you have a fantastic weekend! 😀

  4. YUM YUM ! This looks SO refreshing! I would take out some ingredients, but would love to mix in some grilled chicken, I am totally making this for a BBQ 🙂

    1. Thanks, Amber! I’m guessing you need to take the jalapeño out. It’s definitely refreshing though, and I’m sure you’ll make a great modification! 🙂

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